Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

  1. Seiquer, I.
  2. Rueda, A.
  3. Olalla, M.
  4. Cabrera-Vique, C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2015

Volum: 188

Pàgines: 496-503

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2015.05.006 GOOGLE SCHOLAR
Font de les dades: Scopus